A cobbler usually:
A) has a bottom crust only
B) can be shaped easily for plated service
C) has a pre-cooked filing
D) has a top crust only
Correct Answer:
Verified
Q30: A pyramid of filled choux paste puffs
Q31: If a cream filling is lumpy,it probably
Q32: Puff pastry is categorized as a:
A)rolled-in dough
B)flaky
Q33: Pâte à choux is leavened with eggs.
Q34: Shortening or fat is responsible for the
Q36: A crumb crust can only be used
Q37: A template is often used to shape
Q38: Most cookie dough is mixed using the
Q39: A sweet dough is somewhat flaky.
Q40: Swiss meringue cannot be used in buttercream.
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